Friday, 2 September 2016

Low FODMAP Chicken Stock

By Trish Veitch 

Low FODMAP Chicken Stock 

Here is a low FODMAP stock recipe that is easy to prepare and has many versatile uses such as soups, sauces and stews. 

  • 3 chicken frames
  • 8 pints ~4L water
  • 1 bottle 700 mL dry white wine
  • 2 large carrots
  • 6 bay leaves
  • Big handful of assorted herbs (parsley, basil etc.)
  • Place all ingredients in a large pot
  • Add wine and cold tap water ensuring contents are covered with liquid by at least 10 cms (2”)
  • Bring to the boil and reduce heat to very low
  • Simmer for 2 to 3 hours
  • Strain though a colander then strain through a fine sieve
  • To remove the fat either cool the stock and carefully skim with a ladle OR refrigerate overnight and remove the set fat from the surface
  • The stained stock can be reduced to approximately 1/3 and frozen in containers
  • To use, defrost and add 2/3s of water
  • The chicken breast(s) for the risotto can poached in the simmering stock for ~30 minutes then removed cooled in iced water          

No comments:

Post a Comment